Honey Mustard Chicken
This delicious sweet and tangy honey mustard chicken is perfect for pan searing and serving up with your favorite grain, salad, or veggies.
Servings: 4
Ingredients
- 1 lb chicken breasts (boneless, skinless), trimmed, cut into tenders, tenderized
- ¼ c Dijon mustard
- 3 Tbsp honey
- 2 garlic cloves, minced
- ½ lemon, juiced (1 Tbsp lemon juice)
- 1 tsp smoked paprika
- ¼ tsp sea salt
- ⅛ tsp cracked black pepper
- ⅛ tsp cayenne pepper
- ½ Tbsp avocado oil
Instructions
- Trim the chicken and cut larger breasts into tender-sized pieces. Place a piece of plastic wrap over the tenders and flatten them to the same thickness using a meat tenderizer. Alternately, you can butterfly the breasts into thinner pieces. This will allow them to cook more evenly. Place the chicken breasts in a large Ziploc bag or shallow container.
- Whisk together the Dijon mustard, honey, garlic, lemon juice, paprika, salt, pepper, and cayenne pepper in a small bowl. Reserve half of the sauce for serving. Pour the remaining half the sauce over the chicken and marinate in the refrigerator for a minimum of 30 minutes (up to overnight). We prefer to marinate ours for 2-4 hours.
- Drizzle ½ tablespoon of avocado oil in a large skillet and warm over medium-high heat. Once the oil is hot, add the chicken in a single layer in the pan. Discard leftover marinade. Brown on one side for 4 to 5 minutes. Flip the chicken over and brown for another 4 to 5 minutes. Cook time will depend on the thickness of your chicken and the type of pan used, so for the best results use a meat thermometer.
- Once the internal temperature reaches 160℉, drizzle the reserved honey mustard over the chicken. Warm for another minute, then remove from heat and serve. Note: the final internal temperature of the chicken should be 165℉ when done.
Notes
- What temperature is chicken done - chicken is cooked at an internal temperature of 165F. We recommend removing the chicken from heat once it reaches 160F. The temperature will continue to rise to 165, but pulling the chicken early will prevent it from overcooking.
- What oil should I use to brown chicken – use an oil with a higher smoke point, like avocado, grapeseed, or safflower oil. High quality extra virgin olive oil also works, but cheap olive oils won't due to lower smoke points.
- What is the best pan for browning chicken – cast iron or enameled cast iron are perfect for browning chicken, as they retain heat really well and will create the perfect golden crust.
- Do I add the extra marinade to the pan - no. Just transfer the chicken to the pan, keeping a little bit of marinade coating the chicken. Discard the left over marinade.